If you like crab, good canned lump crabmeat is one of those things you should keep in your kitchen cabinet next to that can of tuna.

You can make a quick crab salad sandwich with it or make this delicious hot cream cheese crab dip. This dip is great for company but also good when you feel like making something a little special for yourself. It is a fairly inexpensive luxury. The key is to make sure you buy lump crabmeat. When the label simply states "White Crabmeat", I find that the crabmeat it is too fine. However, some people have no problem with this, it is just a matter of preference. If you can find "jumbo lump" crabmeat grab it.

INGREDIENTS

1-16 oz carton or block of softened cream cheese*
2 cans lump white crab meat (pick just to be sure all bones/shell has been removed)
2-1/2 to 3 tblspn horseradish (or to taste)
1 small onion, finely minced
1 tspn fresh parsley
2 tblspn milk
A couple of shakes of hot pepper sauce (to taste)
Salt to taste (use white pepper if possible)

DIRECTIONS

Preheat Oven to 350 degrees

Mix all ingredients. Place mix in glass baking dish, smooth out and bake for 20 to 25 minutes. The dip is done when it is bubbly and slightly golden on top. Serve with Triskets or Toasted pita bread that has been broken into dip sized pieces.

If you have a little of this hot cream cheese crab dip leftover (doubtful) cook up a bit of elbow macaroni and mix it with the crab dip while the macaroni is still hot. If too thick add a bit of milk to the mix. Place in refrigerator and serve cold on a lettuce leave, or with two beefsteak tomato slices.

Hints
*Save a few pennies and use store brand cream cheese, spend your savings on good canned crabmeat.
*Make a quick crab salad by mixing canned crab, mayonnaise, a pinch of Coleman's dry mustard, 1 small chopped onion and little pickle relish. This should make two sandwiches--toast bread, add lettuce and tomatoes.
*Horseradish spread: Mix horseradish with softened cream cheese and spread mixture on thinly sliced baked Virginia ham, wrap around blanched asparagus spears, or, several blanched whole string beans.